Sometimes the best inspiration comes from just walking through the grocery store. I found bunch of fresh lavender at my local Whole Foods and I couldn’t pass them — I had to make something with them! Of course my inspiration gravitated towards the ingredients on my bar cart, and a homemade lavender simple syrup was the perfect ingredient to start refreshing new drink idea. Full recipe below!
read more
This is a DIY gift that I can nearly guarantee anyone would love to receive, homemade simple syrups. Sometimes I wonder, do they call it simple syrup because it’s so simple to make? I think they might! I used this recipe, and added apples for my own twist. Then I packaged it up in mini-mason jars and labeled the tops with brown craft paper, bakers twine, and recipe tags. Experiment with flavors and come up with your own mixture (I’ve used this recipe before too) — it’ll make your gift even more unique when you give it your own spin!
Looking for more DIY present ideas? Check them out here.
Cocktails are one of my favorite things. And another one of my favorite things? Adorable branding. Thus my new obsession with Royal Rose‘s line of organic small-batch simple syrups. They are the prettiest little bottles and come in interesting flavors that I’m loving experimenting with in different cocktails. I purchased the rose syrup to top off glasses of champagne, and the cardamom clove syrup for fall cocktails — I made an apple cider and bourbon punch with it last weekend (recipe to come soon!). I have a feeling I may need to try the rest of the line, and gosh won’t they look cute on my bar cart?
Image via Royal Rose
Blueberry mint simple syrup is super easy to make, I whipped up a batch this weekend to top off prosecco for a sweet, seasonal cocktail. To make the syrup, combine one cup of sugar, half a cup of water, a handful of fresh mint leaves, a few pieces of lemon rind, and two cups of blueberries in a saucepan. Bring all of the ingredients to a boil, and let them cook down for about 10 minutes. Next, strain the berries, leaves and rind and leave the liquid in a bowl to cool down. I was impatiently awaiting a cocktail, so I cooled mine in the freezer for a short time. After cooling, strain the syrup one more time. To make the cocktails, pour a glass of champagne or prosecco three-quarters of the way full, and then add the simple syrup to taste– I like mine a bit sweeter, so I added about one full tablespoon to my drink. Then garnish with lemon, mint, and fresh blueberries — and cheers! I’m thinking ways to use the leftover blueberry mint simple syrup — perhaps on a bowl of vanilla bean ice cream?
